1 dozen clams
2 cups diced potatoes
butter
milk

DOUGH: 1 large egg
2 shells water (use empty egg shells to measure)
salt
1/2 teaspoon baking powder
flour (enough that the dough can be rolled)



Roll dough, then cut into small pieces. Drain 1 dozen clams. Bring clam juice to a boil (skim off scum). Add 2 cups diced potatoes in enough water to boil dough.

After potatoes are cooked, add clam juice and clams. Bring to a boil and drop in small pieces of the dough.

Continue to boil until the dough is dissolved. Add enough butter and milk to thicken. Do not boil after you have added milk.

Serve the chowder with a smile, as Grandma does.

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